New Year's Eve meal recipe recommendation: Home-style Steamed Large Chinese Cabbage Filled with Shrimp

Shrimp meat has always been considered both delicious and a nourishing tonic for enhancing virility. Giant prawns have tender, fresh, and delicate flesh; they taste without fishy odor and no bones, suitable for all ages.In the New Year's Eve dinner, they will surely be favored.

There are many ways to enjoy shrimp, which can be made into various delicious dishes.

My child loves eating shrimp but is very afraid of peeling them. I specially prepared this shrimp Mum cabbage for him.The shrimp paste is chewy and elastic, while the cabbage is fragrant and fresh. This dish's feature is its bright color and mild taste; hence, I used Xi Wang corngerm oil for cooking.Corn germ oil is rich in vitamin E, has antioxidant and anti-cancer properties, does not produce smoke when heated, and makes the food light and clean. The whole family likes it very much.

　　Ingredients Main ingredients:300 grams of Chinese cabbage, appropriate amount of oil,and salt, sufficient shrimp, proper amount of lean meat,adequate ginger, starch,sugar, clear broth,

and a little sesame oil.

All ingredients are ready

Blanch the Chinese cabbage in boiling water until six-tenths done, then drain and dry it.

Shrimp shells are removed along with the shrimp line.

Grate the shrimp,lean meat, and ginger, mix them into a paste with salt and cooking wine. Stir well to get a uniform mixture.

Roll the blanched cabbage leaves inward by sprinkling starch on their insides.

Place the meat paste inside the cabbage rolls.

Tightly roll up the cabbage.

Steam the stuffed cabbage rolls in a pot of boiling water until cooked, then cut them into sections and plate them.

Heat the pan with oil,and simmer the clear broth with salt and sugar to boil. Use corn starch to thicken the sauce, add sesame oil, and pour it over the cabbage segments. For tips:

1. The Chinese cabbage should not be blanched too long; six-tenths done is best. Overcooked leaves are difficult to shape and become mushy when steamed, affecting their texture.

2. Do not use corn starch that's too thick as it may affect the dish’s appearance.

Drizzle over the cabbage segments.

Tips:

1. The Chinese cabbage should not be blanched too much; it's best at about 60% cooked. If overcooked, it will not hold its shape when stuffed and becomes mushy after steaming, affecting the texture.

2. The water starch should not be too thick, or it will affect the appearance. Affects appearance.